High-Protein Turkey Sausage and Sweet Potato Hash

Ingredients

• 84g Raw mild turkey breakfast links
• 200g Raw orange sweet potatoes without skin
• 101g Egg
• 3g Iodized table salt

Method

1. 1Preheat a non-stick skillet or griddle to medium-high heat (375°F / 190°C). If using cooking spray, lightly coat the cooking surface.
2. 2Cut the sweet potatoes into small 1/4-inch cubes (approximately 200g total). The smaller pieces will cook faster and get crispy edges.
3. 3Add the sweet potato cubes to the hot skillet and cook for 8-10 minutes, stirring occasionally. Season with half of the salt (0.25 tsp). Cook until the edges are golden-brown and the centers are tender (a fork should pierce easily). Transfer to a plate and set aside.
4. 4Return the skillet to medium heat and add the 3 turkey sausage links. Cook for 6-8 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the exterior is browned. The links will release some fat naturally. Once cooked, slice into 1/2-inch rounds and set aside.
5. 5In a small bowl, crack the 2 eggs and whisk together with the remaining salt (0.25 tsp) until well combined.
6. 6Lower skillet heat to medium and lightly re-coat with cooking spray if needed. Pour the beaten eggs into the skillet and scramble gently for 3-4 minutes, stirring frequently with a spatula, until the eggs are fully cooked but still slightly moist (do not overcook).
7. 7Combine all components in a large bowl or plate: arrange the sweet potato hash as the base, top with scrambled eggs, and garnish with sliced turkey sausage.
8. 8Serve immediately while hot. The sweet potato will be slightly crispy on the outside and soft in the middle, creating excellent texture contrast.